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Thotakura Amaranthus With 4 Dals

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Thotakura Amaranthus With 4 Dals Recipe, How To Make Thotakura Amaranthus With 4 Dals Recipe

Amaranth toor dal is a dry kind of curry variety which is very healthy.

Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a super... Read More..

About Recipe

How to make Thotakura Amaranthus with 4 dals

(89 ratings)
16 reviews so far
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Thotakura Amaranthus with 4 dals
Author : Vahchef
Main Ingredient : Daal
Servings : 2 persons
Published date : February 13, 2019


Ingredients used in Thotakura Amaranthus with 4 dals
• Ginger garic paste - half tea spoon.
• Curry leafs - 10 number.
• Green chilles (chopped) - 6 number.
• Onion (chopped) - 1 number.
• Garlic - 8 number.
• Masoor dal - half cup.
• Moong dal - half cup.
• Urad dal - half cup.
• Chana dal - half cup.
• Oil - 1 tablespoon.
• Amaranthus leaves - 6 bunch.
• Turmeric powder - pinch.
• Salt - to taste.
• Murstad seeds - half tea spoon.
• Cumin seed - half tea spoon.
Method:
  • Take a pan add oil, cumin seeds,murstad, chana dal, urad dal, moong dal, masoor dal roast them on slow flame,
  • Then add garlic chopped, onion, green chilli, curry leaves, ginger garlic paste, turmeric, salt mix well.Now add amaranthus leaves.
  • Cook in a very slow flame with out closing the lid if required add water, cook for 20 minutes or till the amaranthus leaves oozes oil.





Cooking with images





Articles


Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). This is the green veggie that's customarily consumed as veggie in South India. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. It is an energetic yearly plant and can be found in summer. Root of fully developed amaranth is a superb veggie. It's white colored and it is prepared with tomatoes or tamarind gravy. It provides a milky flavor and is also alkaline.

 

In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with mild flavoring of salt, red chillis and cumin. It is termed keerai masial.

 

The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. It is steamed and offered just like a salad with olive oil and lemon together with fried fish. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice.  The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Amaranth greens are viewed as to assist in boost up the eye-sight.

 

Benefits:

There's two varieties common as edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays.

 

The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils and infections, gonorrhoea, orchitis and haemorrhoids. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap.



 

Comments & Reviews

 

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Recent comments

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vuduthasu Posted on Tue Jun 02 2009

yeah its very simple let me try this

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allush29 Posted on Tue Jun 02 2009

is this sawer?

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kumquatsta Posted on Tue Jun 02 2009

are the lentils tender or still crunchy?

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csjake92 Posted on Tue Jun 02 2009

where is kebab?

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bestiaccia Posted on Wed Jun 03 2009

Very interesting way of cooking lentils!

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mccainfullofbs Posted on Wed Jun 03 2009

they are aldante

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bhopalan Posted on Sun Nov 08 2009

should you not cover green vegetables with a lid? I am scared all the vitamins will just escape! I know you mentioned... but i would preferably have my vitamins as opposed to the green color of the veg... tell me Sir!

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bhopalan Posted on Sun Nov 08 2009

look what I found: A pot without a lid may make the vegetables more colorful but they have less vitamins in them because the vitamins can go into the air in the steam. It also takes longer to cook vegetables without a lid on them and the longer it t

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arieloz Posted on Wed Oct 20 2010

wow looks nice, could you please do a video in English, *hugs*

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thetaurazz Posted on Wed Mar 28 2012

English? Wtf do you think he was speaking in you dumb shit?

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Eclectician Posted on Fri Jul 27 2012

I was going to ask this also; any response?

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Kavitha Reddy Posted on Sun Jan 19 2014

can the lentils be pre cooked and then added to the greens??

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